Rhubarb Shortcake

Ingredients

• 1 pint of diced rhubarb
• 2 oranges
• shortcake
• whipped cream

Method

1. 1

   Place the rhubarb in a saucepan with the juice of the oranges and a teaspoon of the grated rind.

2. 2

   Simmer gently till tender, add sugar to taste and cook till quite thick.

3. 3

   Remove from fire, cool and spread half the fruit between the layers of a shortcake that has been split open and buttered.

4. 4

   Pour the rest over the top and pile on whipped cream.

5. 5

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 51. The excerpt below is the record exactly as published.

RHUBARB SHORTCAKE. Diced rhubarb, 1 pint. Sugar. Oranges, 2. Shortcake. Whipped cream. Place the rhubarb in a saucepan with the juice of the orangefe and a teaspoon of the grated rind. Simmer gently till tender, add sugar to taste and cook till quite thick. Remove from fire, cool and spread half the fruit between the layers of a shortcake that has been split open and buttered. Pour the rest over the top and pile on whipped cream. Serve at once. 114 DESSERTS. MAPLE SHORTCAKE. Flour, 2 cups. Butter or lard, 3 tablespoons. Salt, 1/2 teaspoon. Milk. Baking- powder, 2 teaspoons. Sift together flour, salt and baking powder, rub in shortening and mix with enough milk to make a soft dough. Knead very lightly and cut in two portions. Bake in layer cake pans, spread- ing the mixture evenly and brushing over with melted butter. Put the two layers together with the following filling: Maple syrup, 3/£ cup. Egg whites, 2. Butter, 1 tablespoon. Whipped cream, i/2 cup. Vanilla, 14 teaspoon. Boil the syrup and butter until it will spin a thread, pour it on the stiffly beaten whites of the eggs, slowly beating all the time. When smooth add the whipped cream and flavoring. GRANDMOTHER'S CUP CUSTARDS. Egg, 1. Salt, a pinch. Sugar, 1 tablespoon. Milk, 1 pint. Molasses, 1 tablespoon. Nutmeg. Beat the egg and stir into it the sugar, molasses and salt, add- ing the milk and nutmeg last. Place in pan of water and bake in slow oven until creamy. Do not let them boil. Enough for 4 cus- tards. A. D. B., Brookline. ORANGE NUT CUSTARD. Orange juice, 1 cup. Cornstarch, 1 teaspoon. Grated rind, 2 oranges

Cook this with the app: pantry check, scaling, and the assistant.